As Rakhi season is just around the corner, it’s always great to have a showstopper appetizer up your sleeve! These cucumber cups with a dynamic filling of veggies, dates, spices, and chutneys are the ultimate dish for a burst of tangy, crunchy flavors!

The filling is Indian inspired but features a Middle Eastern twist with the incorporation of dates that add a nutty sweetness to balance the taste. The rest of the filling has carrots, sprouts, and onions paired with chaat masala, and lemon for an innovative spin on almost a vegetable chaat!

Serve this for your family and watch their faces light up this Rakhi season! It’s a lovely melody of crunchy, juicy, and crispy textures and flavors that’s not only a treat for the palette, but also the mind!

STEP BY STEP VIDEO:

Crunchy Cucumber Cups Ingredients

Crunchy Cucumber Cups Ingredients

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Crunchy Cucumber Cups

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

These cucumber cups with a dynamic filling of veggies, dates, spices, and chutneys are the ultimate dish for a burst of tangy, crunchy flavors! The filling is Indian inspired but features a Middle Eastern twist with the incorporation of dates that add a nutty sweetness to balance the taste.

Course: Appetizer, Salad

Cuisine: Indian

Keyword: dates

Custom Category: Appetizers, Salad

Servings: 25 cups

Calories: 13 kcal

Author: Nidhi Bothra

Ingredients

• 3 big cucumber , for 25 cucumber cups
• 1/4 cup sprouted mung beans (moong beans)
• 1/4 cup tomatoes , diced
• 2 tbsp green mango ,finely chopped
• 1/4 cup potatoes , boiled and finely chopped
• 1/4 cup onions , finely chopped
• 2 tbsp carrots , grated
• 1 tsp green chilies , finely chopped
• 2 dates , finely chopped
• 1 tbsp boondi (chickpea flour droplets)
• 1 tbsp crispy moong namkeen
• 2 tbsp mint , chopped
• 1/2 tsp salt  to taste
• 1/2 tsp red chili powder
• 1/2 tsp chaat masala
• 1/2 tsp roasted cumin powder
• 2 tsp lemon juice
• 2 tsp mint cilantro chutney
• 3 tbsp tamarind chutney

Garnish:

• coconut , shredded
• beetroot , grated

Instructions

1. Blanch the sprouted moong in boiling, salted water for 1 minute. Strain them and dry them. The moong is ready to use!
   

2. Peel the cucumbers and chop them into 1 inch pieces. Use a melon baller to make a duvet in the middle of each piece.
3. Add a thin layer of the tamarind chutney in each of the cucumber cups.
4. In a small bowl mix together all of the ingredients and then use a spoon to fill the cucumber cups!
5. Garnish with coconut and beet and enjoy!

Recipe Video

Recipe Notes

• You can add any crunchy snacks mixture or crushed peanuts or roasted nuts of your choice, instead of crispy moong namkeen and masala boondi.

Nutrition Facts

Crunchy Cucumber Cups

Amount Per Serving

Calories 13 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 26mg1%

Potassium 50mg1%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 259IU5%

Vitamin C 1mg1%

Calcium 3mg0%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on and share your creation with me!